Homemade egg noodles for homemade chicken noodle soup is the answer to an immune-boosting healthy meal!
As fall rolled around here in northern Canada, so did some sore throats. I had been craving homemade noodle soup for a while already, and while I had all the ingredients for it, I had no more dried homemade egg noodles.
The sore throat was one more incentive to get that soup on the go. I first made my homemade chicken soup broth, and then started on the noodles.
When I make homemade noodles, I never make just a small batch. If I have that flour mess all over my floor, I might as well make enough to last us a couple of months.
Making homemade noodles is an old tradition in my family. Back when my ancestors still lived in Russia, egg noodles were a staple.
Throughout generations, the woman in the families made them often.
Living in poverty meant simple foods that nourish their bodies was sufficient. Needless to say, I doubt they were worried about how many carbs they ate.
My mom taught me how to make these, just as her mom taught her how to make them. It’s a family recipe, for which I am thankful.
The method of producing these has changed, however. No longer do we need to use (just) our hands and knives to make homemade noodles.
The efficiency of technology allows us to make these egg noodles in only a couple of hours (plus drying time).
My wonderful children helped me this time.
We took a small break from homeschooling to make them today. After the hard work was done, we all enjoyed some Homemade Chicken Noodle Soup with our egg noodles.
How To Make Homemade Egg Noodles
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Equipment You Need
Pasta Machine (I recommend the Atlas Brand. There are ones that are less expensive but don’t cut well at all. Don’t risk it. it’s a headache!)
A Drying Rack (I got mine from Canadian Tire, but this one is similar)
A clean flat bedsheet
Ingredients You Will Need
Eggs (great if you have your own layers)
In a Bosch Machine, add 3 cups of eggs (about 13), 1 tbsp salt, and ¼ cup water.
Mix, using the dough hook, or the whisk.
Then, using the dough hook, add 9 cups of flour all at once. Close the lid, and let mix for 5 minutes.
Remove, and place into a plastic bag. Let refrigerate for 2 hours, or overnight. I usually make several batches of these and start cutting in the morning. Letting the dough rest for several hours helps the gluten to form better.
Set your drying rack onto the flat sheet, in a low traffic area. This will stay here for about 24 hours, so you want it somewhere it’s out of the way.
Take out your dough, and cut it in half. Return half of it to the refrigerator. Roll the other piece into a 4-inch diameter log. Slice this log into seven pieces.
Knead each piece into a rectangular shape, approximately 5X6 in size. Your pieces won’t all be the same size and that’s ok. It’s best not to be too particular. The end result won’t care!
Start by putting your dough through the lasagna slot of the Pasta Machine, at the thickest size(Level 7). Do all seven pieces, flouring them after you have put them through.
Lower the thickness level two sizes(Level 5), then run them all through again, flouring after each turn.
Repeat this two more times, both at level 2. Then you are ready to cut noodles! Switch to the noodle blades, and start cutting one piece at a time.
If your noodles feel too thick or too thin, adjust accordingly. Thicker noodles take longer to cook.
Now some people like to cut the noodles as they come out of the machine into 2-inch pieces. I carefully take the noodles and hang them up to dry on my drying rack.
How to dry homemade noodles
On your drying rack, carefully hang them over the bars. Be careful not to double lay too much, as this will increase the drying time and make them stick together.
Another way to dry them is to spread them out on a flat sheet, with a lot of flour so they don’t stick together. They have the same drying time. I like the rack method because your noodles are straight and not scrunched as much.
Repeat, and repeat! I always make some regular noodles and some fettucini noodles.
Dry for at least 24 hours. You will be able to feel when the noodles are dry. Once they are dry, start breaking the noodles into pieces the size you prefer. I store mine in ice cream buckets, but bags also work well.
Store them in a cool dry place, or in the freezer. I store mine in my pantry and they have never gotten rancid. Just be sure to use them within a year.
How long does homemade dry pasta last?
At our place, only a couple of months, because we eat them all! Homemade dry pasta will stay good for 6-12 months when dried properly.
When stored in the freezer, they should stay good for up to 18 months or more.
Homemade egg noodles are a favorite for chicken soup but they also work well with homemade fettucini and spaghetti and meatballs.
How to Cook Homemade Egg Noodles
Bring a pot of water to a boil, and add in a tbsp of salt. Carefully add your egg noodles, and bring to a boil. Cook for 5 minutes. Drain, then rinse well with cold water.
Homemade egg noodles have a lot of flour residue so you want to rinse them well. After rinsing with cold water, warm them up with hot water before serving, or just reheat in your chicken soup.
Homemade egg noodles are a healthier version of pasta for your family because it is homemade. It also makes a great gift and can be gifted alongside a jar of Chicken Noodle Soup Broth.
Today, we made noodles from four recipes. It took us several hours to cut them all, but now we have enough for our large family. I hope you enjoyed this homemade egg noodle recipe that is great for homemade chicken noodle soup.